This recipe is absolutely magical! Four-that’s right four- ingredients that suddenly become the most mouthwatering, sweetest cobbler I’ve ever tasted ! I was searching around online for a recipe where I could use my fresh blueberries (yay for summer season fruits!) and my extra box of yellow cake mix, after much searching I found kevin’s and amanda’s Brown Butter Blueberry Cobbler!
This is another result of me trying to clear out my baking cabinet as I pack and prepare for a big move. (Plus I just wanted an excuse to buy vanilla ice cream.)
Pre-heat the oven to 350°F and lightly grease a 9×11 pan (I definitely prefer a small pan for a thicker cobbler).
Like the original recipe says you’ll need:
- 3 cups of fruit (blueberry, strawberry, peach, blackberry, etc.) imagine the possibilities! Fresh or frozen works!
- 1 stick (1/2 cup) butter
- 1 box of yellow cake mix
- 1/2 cup sugar – I definitely feel like this is optional, or less sugar would be good since the cake mix and ice cream will be very sweet already.
The key to this particular cobbler is the first step: browning the butter (definitely check out the easy guide from kevin and amanda’s blog for an easy guide). This process gives the butter a rich, caramel-y flavor. Place the stick of butter in shallow, heavy bottom pan on medium-high heat. Stir, stir, stir until the liquid starts turning darker and you may start seeing brown bits start to form at the bottom.
Pour the whole bag of yellow cake mix into a heatproof mixing bowl (don’t want your plastic mixing bowl to melt). Then slowly add the brown butter to the mix, whisk until you have a dry, crumbly mixture. This is your cobbler topping.
Take your fruit and stir in the sugar if you want it extra sweet. Otherwise spread the fruit evenly at the bottom of the baking pan, spread the butter/cake crumble mixture on top. Pop it in the oven for 40 minutes!!
The cobbler is ready when the top is a toasty light brown and the fruit is bubbling. I know it’s tempting to just eat some right away after being teased by the smell for 40 minutes, but let it cool for about 5-10 minutes.
Serve with ice cream!
The cake crumble mixture is sweet and crunchy- the perfect texture combination with the creaminess of the ice cream and warm sweetness of the fruit! Sit out on your porch and enjoy some seconds!